Couscous Bean Salad

Couscous Bean Salad Recipe from Spain | Ingredients: couscous, black beans, corn, tomato, bell pepper, garlic, lime juice, cumin

Region / culture: Spain | Preparation time: 10 minutes | Cooking time: 5 minutes | Servings: 4

Introduction

Couscous Bean Salad is a refreshing and nutritious dish that is perfect for a light lunch or as a side dish for dinner. This salad is packed with protein, fiber, and vitamins, making it a healthy and satisfying option for any meal.

History

Couscous Bean Salad is a modern twist on traditional couscous salads, which are popular in Mediterranean and Middle Eastern cuisine. This recipe combines the nutty flavor of couscous with the hearty texture of black beans and the freshness of vegetables, creating a delicious and balanced dish.

Ingredients

3 tbsp couscous
0.67 cup water
0.25 cup frozen corn
0.75 cup canned black beans
1 medium fresh tomato
0.5 bell pepper
1 clove garlic
1 green onion
1 tbsp fresh parsley
1 tbsp fresh cilantro
0.25 tsp black pepper
3 tsp fresh lime juice
0.25 tsp cumin

How to prepare

Prepare couscous according to the recipe, but omit the salt.
Bring water to a boil over high heat; remove from heat, add couscous, stir, and cover.
Let it stand for 5 minutes.
Fluff the couscous with a fork.
Cook frozen corn in the microwave until slightly tender, drain, and chill.
Rinse and drain the black beans.
Rinse and chop the tomato, pepper, garlic, green onion, cilantro, and parsley; set aside.
In a bowl, combine the chopped vegetables with beans, corn, black pepper, lime juice, cumin, and couscous; toss well and refrigerate for at least 30 minutes before serving.

Variations

Add diced avocado or feta cheese for extra creaminess.
Swap out the black beans for chickpeas or kidney beans.
Mix in some diced cucumber or red onion for added crunch.

Cooking Tips & Tricks

Make sure to fluff the couscous with a fork after cooking to prevent clumping.

- Chill the corn before adding it to the salad to keep it crisp and fresh.

- For extra flavor, toast the couscous in a dry skillet before cooking it in water.

- Adjust the seasonings to your taste preferences, adding more lime juice or cumin if desired.

Serving Suggestions

Serve Couscous Bean Salad as a side dish with grilled chicken or fish, or enjoy it on its own as a light and satisfying meal. It also makes a great addition to a picnic or potluck spread.

Cooking Techniques

The key cooking techniques for this recipe include boiling water for the couscous, chopping and mixing vegetables, and refrigerating the salad before serving to allow the flavors to meld together.

Ingredient Substitutions

If you don't have couscous on hand, you can use quinoa or bulgur as a substitute. You can also use any type of beans or vegetables that you prefer in this salad.

Make Ahead Tips

Couscous Bean Salad can be made ahead of time and stored in the refrigerator for up to 3 days. Just be sure to give it a good stir before serving to redistribute the flavors.

Presentation Ideas

Garnish the salad with a sprig of fresh parsley or cilantro before serving for a pop of color. You can also serve it in individual bowls or on a bed of lettuce for a more elegant presentation.

Pairing Recommendations

This salad pairs well with grilled meats, seafood, or tofu. It also goes well with a side of hummus and pita bread for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave the salad for a few minutes until warmed through, or enjoy it cold straight from the fridge.

Nutrition Information

Calories per serving

Calories: 180 per serving

Carbohydrates

Carbohydrates: 35g per serving

Fats

Total Fat: 1g per serving

Proteins

Protein: 7g per serving

Vitamins and minerals

This salad is rich in vitamins and minerals, including Vitamin C, Vitamin A, and Iron.

Alergens

This recipe contains gluten from the couscous. It is also vegetarian and vegan-friendly.

Summary

Couscous Bean Salad is a nutritious and balanced dish that is high in carbohydrates and fiber, moderate in protein, and low in fat. It is a healthy option for those looking to incorporate more plant-based foods into their diet.

Summary

Couscous Bean Salad is a delicious and nutritious dish that is easy to make and perfect for any occasion. Packed with protein, fiber, and vitamins, this salad is a healthy and satisfying option for a light lunch or dinner. Enjoy the fresh flavors of vegetables, beans, and couscous in every bite of this flavorful dish.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Couscous Bean Salad. It was a warm summer day, and I was visiting my dear friend Margaret in her quaint little cottage by the sea. Margaret was always experimenting with new recipes and flavors, and that day she had prepared a delicious and colorful salad that caught my eye.

As I watched her effortlessly mix the fluffy couscous with the vibrant bell peppers, juicy tomatoes, and creamy beans, I knew I had to learn how to make it myself. Margaret noticed my interest and with a smile, she handed me a handwritten recipe card with detailed instructions on how to recreate the dish.

I was thrilled at the opportunity to learn a new recipe, especially one that combined so many fresh and wholesome ingredients. I thanked Margaret for sharing her culinary wisdom with me and promised to make the salad for my family back home.

When I returned to my own kitchen, I gathered all the necessary ingredients and carefully followed Margaret's instructions. I cooked the couscous until it was light and fluffy, then mixed it with the colorful vegetables and beans. The salad came together beautifully, and the flavors were even better than I had remembered from Margaret's cottage.

I served the Couscous Bean Salad to my family that evening, and it was a hit! My husband and children couldn't get enough of the fresh and vibrant flavors, and they praised me for my newfound culinary skills. From that day on, the Couscous Bean Salad became a staple in our household, a dish that reminded us of warm summer days and good memories shared with friends.

Over the years, I continued to make the salad for family gatherings, potlucks, and special occasions. It became a signature dish of mine, one that earned me compliments and requests for the recipe. I was always happy to share the recipe with others, just as Margaret had shared it with me.

As time went on, I began to add my own twist to the Couscous Bean Salad, experimenting with different herbs, spices, and ingredients. I found that a sprinkle of fresh parsley added a delightful freshness to the dish, while a drizzle of balsamic vinegar enhanced the flavors even more. Each time I made the salad, I discovered new ways to make it my own, while still staying true to the original recipe that Margaret had given me.

The Couscous Bean Salad became more than just a dish to me; it became a symbol of friendship, culinary creativity, and the joy of sharing good food with loved ones. It reminded me of the day I first saw the recipe at Margaret's cottage, and how that simple moment had sparked a passion for cooking and creating delicious meals.

Now, as I pass on the recipe for Couscous Bean Salad to my grandchildren, I hope that they too will find joy and inspiration in the kitchen. I encourage them to experiment, to make the recipe their own, and to share it with others as a token of love and friendship.

As I look back on the memories and moments that have shaped my culinary journey, I am grateful for the recipe that started it all. The Couscous Bean Salad will always hold a special place in my heart, a reminder of the power of food to bring people together and create lasting memories. And for that, I am forever thankful.